I love different herbs and spices but some people find some spices too overwhelming for their palate. My youngest daughter returned from visiting her older sister and informed me that she really liked the curry dish she had made for dinner – this from someone who NEVER eats curry! I therefore promptly got the recipe and copied it; it really is a tasty and simple dish without the spices being too strong!
Ingredients:
- 2 chickens, skinned and portioned
- 2 medium onions, sliced
- 3 cloves garlic, sliced
- 3-4 carrots, peeled and cut into chunks
- 6-8 large potatoes, peeled and cut into big chunks
- ½ tsp curry powder
- ½ tsp turmeric
- ½ tsp cumin powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
½ tsp garlic powder
Spray oil
Method:
Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
Place the onions, garlic, carrots and potatoes in the base of a large roasting pan.
Place the chicken portions on top of the vegetables.
In a small bowl, mix together the next 7 ingredients.
Sprinkle over the chicken portions and rub into the chicken, coating the chicken on all sides.
Cover the pan tightly with greaseproof paper (or wax paper), followed by a covering of foil.
Bake for 2 hours.
Uncover the chicken.
Turn the oven down to 150 degrees Celsius (300 degrees Fahrenheit).
Bake chicken for a further 30 minutes until nicely browned.